Every time I finish reading one of Maggie Dutton's Search & Distill columns I'm struck with a fierce thirst to try whatever she's written about. It actually worries me a little, this quasi-alcoholic lust.
I can't count how many times I've followed her suggestions. Yesterday, for example, after being inspired by this week's column on reclaiming the whiskey sour I bought some Old Grand-Dad bourbon and some lemons, then shook up a batch of whiskey sours for some friends. Every word she wrote about how good a properly made whiskey sour is? Believe it. The creamy, sweet-tart cocktails went down so quickly we limited ourselves to one -- OK, one and a half -- in order to survive Monday morning.